This is a sponsored post. All opinions are my own
It’s hard to believe that in only a few weeks it’s going to be Labor Day weekend and for many, that’s the signal that summer days are ending. Days are getting shorter, nights are getting cooler but I have no intention of putting away the grill any time soon.
This summer I’ve been thrilled to work with Hebrew National on spotlighting #99SummerDays and if you follow me on Instagram, you can join in on the fun! I’ve elected to do more of a “staycation” of sorts this summer – taking day trips here and there and enjoying the summer sun. Hopefully, for Labor Day, we might head up to the cottage for a bit – would be great to get SousPug to the lake so he can enjoy the summer breeze. Also – one of my fave peeps, MB, is heading to NYC so a day trip to the city is a must (with shopping of course!)
One of my summer accomplishments is channeling my inner creative cook in the kitchen and start to learn how to make some things from scratch. I’ve already braved the hot dog relish so it would only be natural to attempt to make my own ketchup. I’ve been buying a pricey chipotle/spicy ketchup from one of my favorite kitchen stores but when I learned how easy it was to make my own (and I could make a lot more) – my heavens, I needed to do this ASAP! I played with a recipe from Food Network and let me tell you – the end result was a smoky fire roasted chipotle tomato ketchup that will have you forgetting about buying the bottled stuff and whipping this up for your next grillfest!
Gather the ingredients
It all starts with onions
And Fire Roasted Tomatoes
Thank heavens for the Vitamix – this was done in no time!
Add a bit of Sweetness and Spice
Serve with your favorite Hebrew National Hot Dogs & enjoy!
Adapted from Food Network
Making your own chipotle ketchup is so easy - a few ingredients simmer away followed by a quick in the blender and you have something that is so full of flavor that you will make it all summer long!
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 tablespoons vegetable oil
- 2 cups finely chopped red onion
- 1 tablespoon chopped peeled ginger
- 3 cloves garlic, minced
- 2 teaspoons mustard powder
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon of smoked paprika
- 1/4 cup tomato paste
- 1-2 chipotle peppers, finely minced and 1 teaspoon of their adobo sauce
- 2 28-ounce cans whole peeled tomatoes (I used fire-roasted)
- 2 bay leaves (preferably fresh)
- 1/2 – 2/3 cup packed light brown sugar (depends on how sweet you like it)
- 1/2 cup apple cider vinegar
- 1 tablespoon molasses
- 3 teaspoons of kosher salt
- 1 teaspoon of freshly cracked black pepper
- Over medium heat, add the vegetable oil to a large non-reactive pot or dutch oven.
- Add the chopped onion and sauté until it's translucent – about 5 minutes.
- Add the garlic and ginger and sauté for another minute.
- Add the spices (mustard powder, allspice, cayenne and smoked paprika) and allow them to bloom with the onion mixture for another minute until you can lightly smell the spices.
- Add the tomato paste, chipotle peppers and adobo and cook for another minute before you tumble in the whole peeled tomatoes. I loved the smoky flavor that fire roasting gives tomatoes but you can use any whole peeled tomato that you wish. Scrape up any brown bits with a wooden spoon and then remove from the heat.
- Either using a regular blender or an immersion blender, puree the tomato mixture in batches until smooth.
- Return the pureed tomato mixture to the pot and add the bay leaves, brown sugar, vinegar, salt, pepper, and molasses.
- Bring the mixture to a simmer over medium low heat and simmer for about an hour and 45 minutes or until very thick. Make sure to stir occasionally to avoid a scorching burned mess (not that I've ever done that cough guilty cough).
- Discard the bay leaves and let cool.
- Transfer to airtight containers and it will keep in your fridge for about 2 weeks or so.
Hebrew National wants to keep the summer luv going and they have a Facebook contest going on. Tell them why YOU love Hebrew National and you could win free franks! You can check out the contest at http://on.fb.me/11hNZmG. I’ll confess – one of my reasons I adore this brand is because it’s all beef – no filler and y’all know how I’ve been lately about reading labels and such!
Hebrew National tastes great because, for more than 100 years, we’ve adhered to the highest quality standards. Hebrew National Franks are made with premium cuts of 100% pure kosher beef, and contain no artificial flavors, no artificial colors, no by-products, and no fillers. Premium taste and high quality every time, for any occasion. That’s our guarantee. Learn about even more reasons to love Hebrew National, and tell us why you love them, too! www.facebook.com/HebrewNational
Disclosure: Compensation was provided by Hebrew National via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.
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